It’s my birthday on Valentine’s Day. So, why did I decide to run a secret supper that day and cook for three days straight for 16 guests? Because, I don’t really care about Valentine’s Day or my birthday. I’m going to Cuba in a week!

The menu is centered around love and truffles. White truffles, black truffles and chocolate truffles. For the chocolate truffles I wanted to add a delicate crunch and some colour to the presentation. I’m going to nestle each truffle in a rose petal. One thing about candying flower petals is that they usually taste pretty green and slightly bitter. I don’t mind the bitter contrast, but I’m going to add a little orange zest to the egg white to bring some dimension to the flavour. Here’s the recipe..